Vegan Tex Mex Nourish Bowl

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Portions: Serves 4

Look at this amazing bowl full of colors and flavors! Makes us want to poke in and crunch away these fresh, tasty veggies right on the spot!

This recipe was developed in collaboration with Christine Bailey, an award-winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience. We hope you will feel inspired to recreate this at home! If you do, we invite you to share your pictures and feedback online using hashtag #myalver.

What we have here is a flexible vegan dish that uses walnuts to create ‘taco style meat’. You can serve it with an assortment of raw vegetables, roasted tomato salsa, cooked quinoa and drizzled with a Golden Chlorella dressing.

This Vegan Tex Mex is a filling, energizing meal in a bowl. Using plant milk yogurt in the dressing provides plenty of beneficial bacteria to support digestive health and immune function.

Ingredients

90g quinoa
250ml vegetable stock

Vegan taco meat

120g walnuts, soaked for 1 hour then drained
30g Golden Chlorella
8 sundried tomatoes, chopped
1tsp onion powder
½ tsp garlic salt
1tsp smoked paprika powder
1tsp ground cumin

Salad

1 Cos or Romaine lettuce shredded
Handful of rocket or watercress
½ ripe avocado cut into small chunks
Handful of cooked sweet corn
½ red pepper chopped

Roasted Tomato Salsa

1 garlic clove, chopped
½ red onion chopped
½ red chili deseeded and chopped
150g plum tomatoes cut into quarters
1tsp olive oil
1tsp limejuice

Golden Supercharged Dressing

1 garlic clove crushed
200g dairy free plain yogurt
2 tbsp apple cider vinegar
1tbsp Alver Golden Chlorella
1tbsp lemon juice
large handful packed fresh basil leaves
large handful fresh parsley
handful of fresh tarragon
handful of fresh chives
Sea salt and black pepper to taste
2 tsp xylitol

Instructions

Rinse the quinoa then place in a pan. Pour over the vegetable stock and bring to the boil. Reduce the heat, cover the pan with a lid and simmer on a low heat for 15 minutes. Turn off the heat and allow the quinoa to stand for a further 5 minutes. Set aside.
Preheat the grill to high. To make the salsa. Place all the ingredients in a roasting tray. Drizzle with the olive oil and season. Grill for 10-15 minutes until golden. Place in a food processor and pulse to create a chunky salsa. Stir in the limejuice and season.
In a food processor pulse all the ingredients for the taco meat until combined and the walnuts are finely chopped. Leave the walnuts slightly chunky for the texture. Watch the little clip below for tips on how to make vegan taco meat!
Make up the dressing by simply placing all the ingredients in a blender and processing until smooth. Season to taste.
To assemble divide the vegetables between four bowls. Spoon in some cooked quinoa and the taco meat. Spoon a little salsa on top and drizzle over the dressing to serve.